Take a clue from any original casing--even if you don't exactly duplicate it, it should be approximated in width and style. Has good links on finish carpentry. The second link and pictures is from an old millwork catalogue reproduced in Antique Home.
Click on the numbers in the upper left navigation box. Even if you can't afford to restore them now, apply plastic and drapes or get interior storms and do it later. They are just so great. I hope you are keeping that great front door too. BTW, you probably can sell the old casement windows. Plenty of old house folks are looking to restore or put them back in. Check with a salvage specialist and even post notices on Craig's List and locally. You might find someone in your own neighborhood.
When I saw your post I realized you have almost the exact house plan as I do. Yours does look more modern than mine though.
Pictures are before the cleaning. The first things we plan to do in Spring are paint the door dark gray I think , replace the light fixture, and get rid of those ugly bushes in front of the house. Our siding is a lighter color than yours, but I thought it could help you to see what that looks like. Personally, I don't like shutters. I think unless they are actual working shutters, they are a waste. Unfortunately, I can't remove mine because that would leave holes in my siding.
Maybe to fill the void in your house that others mentioned you could get a small tree or something to add to your landscaping. I like how a lot of newer homes have wider window trim and no shutters. Yours kinda has that look. I think someone else mentioned it, but if you want your door darker than the paint you bought the store can re-tint it, usually free of charge.
Depending on how much you bought, go ahead and put one coat on it, if you don't like it-change it. I think it is normal to feel the way you do when you leave behind something which you put a lot of your own thoughts and designs into, and where you have family memories - even just a few years worth. I felt bad when we left out first home for a job change and moved into a seriously ugly house, which we still live in but which is not so seriously ugly anymore: I hope you have bought a new home you can make your own.
It will take a while, but when you move your stuff into your new home,have those you love around you in your new home, it will start to feel more like home and hopefully you will see a project here and there to put your own stamp on it - unless you hate projects. As an older person I can say that there will be may times in life you need to let go. It is never easy, but the more you go through it, the more you realize the people in your life are more important than the stuff.
My creation Q. I think it's interesting in a good way! For me there is slightly too much going on with the gold and the dark distressed spots together. I would have preffered it without the gold or with more even blue color and the gold. Related Stories. Sweeter after a taste of frost, these often-overlooked root vegetables can be a surprisingly tasty part of your fall garden.
Focus on these beginner-friendly vegetables, herbs, beans and salad greens to start a home farm with little fuss. Clever, crafty or downright creepy, these outdoor and window decorations by Houzzers cast a spell all their own. Late summer and late winter are good times to plan and plant cool-season crops like salad greens, spinach, beets, carrots and peas.
Passionfruit from seed 1. Reducing spacing in vegetable garden Keep it up! Advice Please! They seem like such a frugal food. The recipe for Amish Turnips looks and sounds good. That would be my only hesitation — how do I cook them? Maybe a few recipe trials are in order before we get the seed in the ground. They are especially good with a bit of bacon , salt, and adding just a little bit of sugar — not so they taste sweet but I think it balances the bitter a little.
My Grandmother always made turnip greens if I was coming over. Well, and cornbread to go with it of course. Wish I could have it for lunch. This is the way I was looking for. My Granny always made me turnips and what they called Pot Liquor and of course the cornbread. I was too busy eatting to notice how she cooked them. We love turnip. Our fav way is boiled or steamed with carrots then mashed.
I also like them mashed with potatoes. I did get some of the worms in a few of my turnips. Cabbage root maggots are the larvae of a fly that looks like a slightly smaller and more streamlined version of a housefly.
Once the plants emerge, they lay eggs at the base of the plant that burrow into the soil and then eat the roots voraciously… Two factors disproportionately attract this pest. The first is rotting organic matter in the soil such as immature compost.
The second is planting when the soil temperature is a little too cold. Remove the row cover once soil temperatures average 65 degrees and you are home free. Kendra, Beautiful turnips! We like them cooked in water until tender then draining and seasoned with salt and pepper and vinegar. Can add onions to that. Also love them browned in a cast iron skillet with onions smothered.
I agree, bigger is not better, like the smaller ones best! My family loves cooking chunks of turnip and chunks of carrot together, mash them with a bit of butter, salt, and pepper. So good, as the carrot sweetens the turnip. My Auntie puts turnip in her stew along with parsnips, rutabega, potatoes, carrots and onions and stew meat. Her stew is not thickened and is delicious!
This is the only way I have eaten them! Mashed like potatoes or winter squash, with just a bit of sugar, salt, black pepper and butter. This makes for less acidic tomatoes. Kendra, I love to eat them raw. I also peel them and cut into chunks.
Cover with water, add about a tsp of sugar, honey or sweetner of choice, and salt to taste. Cook untill tender, drain any liquid if needed, and serve with pepper black pepper and butter. Try roasting them, and also if you cook a roast add some turnips. This is my first year in growing turnips too! Waiting for the harvest to come in… ;0 Thank you for the tips! Save my name, email, and website in this browser for the next time I comment. They have twice as much calcium, for example, as mustard greens.
Many minerals have a bitter taste. The bitterness of turnip greens is a sign of their high nutritional value. Turnip greens grown in full sun tend to have a stronger pungency and bitterness than those grown in partial sun.
Turnips grown in partial shade do not develop root vegetables as large as those grown in full sun. Young turnip greens have less bitterness than mature leaves. Turnips can be planted closely and thinned during the growing season.
The thinned plants can be eaten for their mildly flavored greens. Cooking turnip greens in boiling water and then discarding the water reduces the bitterness of the leaves.
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